Happy October everyone! I cannot believe that it’s already October 1st, this year is flying by at a ridiculous rate! October is by far my favorite month though, so you won’t hear me complaining! I love all things Halloween and spooky! If I could leave my house decorated for Halloween all year long I would! {Ok ok maybe not because I’m a complete sucker for Christmas lights, and Christmas trees, and snowmen 😍 but I won’t get too ahead of myself! Snap out of it, slow your roll!} And the fact that the air gets a little more crisp every morning makes my soul smile. I LOVE when I can just see my breath walking to my car on my way to work!
I don’t know why but in my head October 1st is the first day of fall, and trust me I know that is completely not accurate, but I can’t help but think that way. I even change over my closet and pack away all my summers clothes! The end of September and beginning of October are those in between season days. Some days it’s 65* and perfect, other days it’s freakin’ 80* and I’m sweating! Ugh, my LEAST favorite. It’s those days where I have trouble getting in food-moods. {Food-moods are just my cravings, but it sounds way more intriguing when you put it that way right!?} Am I in the mood for something more light and summery, or something more cozy and hearty? Que this creamy, delicious, hearty, light, slightly-summery corn chowder! And believe it or not it really is all those things at the same dang time!
I couldn’t think of a more perfect in-between-season dinner then this. It’s got that sweet, crisp, sun-kissed corn with that cozy, creamy broth. It’s seriously the perfect balance. After enjoying a bowl {or two!} you feel super satisfied without feeling heavy and uncomfortable.
With this chowder {actually most dishes period} I love to start by melting some butter and tossing around the onion and garlic. It doesn’t matter what season it is there is nothing better then that smell floating throughout your house! Personally I really like to pump up the flavor, so I’m never afraid to let just those two sauté for a solid 10 minutes or so.
Then comes my little secret weapon step! Instead of tossing my potatoes in towards the end of the whole processes and letting them cook simmering in the broth, I like to toss them in here and coat them in that onion-garlic-buttery deliciousness! Let them soak up and hold on to some of that flavor I’ve worked to create. This simple little step makes all the difference flavor wise, and honestly time wise. Since your sautéing the potatoes and partially cooking them before adding your liquid, you cut down on simmering and get dinner on the table that much faster. Who isn’t about that life!? I mean seriously!
Durning this time I love to grill|broil corn right on the cob, and then slather those babies with butter! Once cool I stand them up on my cutting board and cut the kernels off the cob. If you decide to make this after corn season is over you can always use sweet whole corn kernels in cans. I stick with 3s, 3 ears or 3 cans. I feel like at the end of the day they pretty much equal the same amount.
I love to whip this up at the beginning of the week so I have leftovers for a few days. It’s one of those meals that actually gets better as it sits and steeps together. Since it’s so easy and super quick to make, it’s also perfection for those hectic weeknights where your goal is to get dinner on the table in an hour or less. Like those days where I don’t pull in the driveway until 6:30 and it’s already dark, this is my go to!
If you make this I hope you enjoy as much as my squeeze and I do! {This is one of his favorites!} And if you don’t scoff it all up the first day, I hope you enjoy the leftovers even more!
Anyways on to the nitty-gritty…
FOR THE GUTS:
- 3 Tbsp Butter
- 1 sweet onion; diced fine
- 4 cloves garlic; minced
- 6 sprigs of fresh thyme; stripped
- 4 cups veggie broth
- 2 cups chicken broth
- 4-5 small golden potatoes; diced small
- 2 cups heavy cream
- 3 ears corn; cooked and cut off cob {or 3 cans sweet whole kernels}
- 1/4 to 1/2 tsp cayenne pepper {optional but highly recommend! I enjoy a little kick!}
- salt and pepper
- In a 5-6 quart pot, melt the butter over medium heat.
- Once completely melted add diced onion and minced garlic. Cook stirring occasionally taking care not to burn any bits for 5 minutes depending on how hot your stove top runs.
- Add thyme and cook stirring constantly for another minute
- Toss in potatoes, cooking stirring frequently for another 5-6 minutes.
- Add both broths and heavy cream bring to boil and let roll for 7 minutes.
- Add corn, cayenne pepper, and season to taste with salt and pepper; whether fresh or canned bring chowder to a simmer and continue to simmer for 10-12 minutes. {I recommend keeping an eye here, all stoves cook differently, and if you notice your potatoes becoming over cooked, feel free to cut down your simmering time. The best way to check potatoes is to either taste or to poke with a fork|knife. If they resist they’re still not done, no resistance means done!}
- Ladle that bad boy into some giant bowls!
ENJOY!!!!
Until next time
🤘🏻💚✌🏻
